Cranberry White Chocolate Tart
This Cranberry White Chocolate Tart is a delicate and elegant dessert you can prepare for Christmas. It is one of the most beautiful, colorful and flavorful tarts I have ever prepared. The tart consists of a pâte sablée crust made with almonds, a white chocolate almond crunch, a cranberry orange layer and white chocolate ganache. The tart is beautifully decorated with red currants, sugar-coated cranberries, and cinnamon sticks, all dusted with powdered sugar.
Ingredients
Makes about 10 servings
Pâte Sablée
- 1/2 cup (110g) unsalted butter , room temperature
- 1/4 cup (30g) powdered sugar
- 1 egg
- 1 ¼ cup (160g) all-purpose flour
- 1/2 cup (50g) ground almonds (almond flour)
- 1/4 tsp (1g) salt
Cranberry Sauce Filling
- 10 oz (300g) fresh or frozen cranberries
- 1/3 cup (70g) sugar
- 2 tbsp (30ml) orange juice
- Zest of a large orange
Crunchy Layer
- 1.5 oz (45g) white chocolate
- 1 tbsp (14 ml) vegetable oil
- 2 tbsp (20g) almonds, finely chopped
White Chocolate Ganache
- 6 oz (180g) white chocolate
- 1/4 cup (60g) whipping cream
For Decoration
- red currants
- sugar-coated cranberries
- cinnamon sticks or star anise
- powdered sugar
Instructions
Prepare the pâte sablée dough.
- In a large bowl, mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
- Gradually incorporate the ground almonds and flour.
- Make sure you don’t overwork the dough.
- Wrap the dough with plastic wrap, shape it into a disc and refrigerate for at least 30 minutes.
Meanwhile, prepare the cranberry sauce.
- Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 5-10 minutes or until thickens.
- Remove from heat and sieve. Add orange zest, stir to combine and set aside to cool until ready to use.
Prepare the dough for baking the tart crust.
- Preheat the oven to 350°F (180°C).
- Roll the dough between two pieces of parchment paper or plastic wrap until it's about 12 in (30cm) in diameter.
- Press the dough onto the bottom and edges of a 8 or 9 inch (23cm) tart pan. Cut the excess dough.
- Refrigerate or freeze for about 30 minutes before baking.
- Prick the tart crust with a fork.
- Line the tart crust with parchment paper and fill with pie weights, rice or beans. Bake for 20 minutes.
- Remove the parchment paper and weights and bake for 10-15 minutes more.
- Let it cool slightly on a cooling rack.
Prepare the chocolate crunch layer.
- Melt white chocolate with oil over a bain marie, over low heat.
- Fold in the almond flakes.
- Spread the mixture over the bottom of the tart crust.
- Refrigerate or freeze for a few minutes until set.
Assemble the tart.
- Add the cranberry sauce over the chocolate crunch layer. Use a spatula to spread evenly and smooth the top.
- Refrigerate until you prepare the white chocolate ganache.
- Prepare the white chocolate ganache. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Spread it evenly over the cranberry sauce layer.
- Refrigerate for at least 2 hours to set or overnight.
- Decorate the tart with red currants, sugar-coated cranberries, cinnamon sticks or star anise. Dust with powdered sugar. Enjoy!
Video
Nutrition
Serving: 1 serving out of 10Calories: 390kcalCarbohydrates: 40.4gProtein: 5.3gFat: 23.4gSaturated Fat: 11.9gCholesterol: 51mgSodium: 131mgPotassium: 206mgFiber: 2.5gSugar: 25gCalcium: 81mgIron: 1mg